Effects of heat-moisture treatment whole tartary buckwheat flour on processing characteristics, organoleptic quality, and flavor of noodles

HIGHLIGHTS

• who: Yunlong Li and collaborators from the Institute of Functional Food of Shanxi, Shanxi Agricultural University, Taiyuan, China have published the Article: Effects of Heat-Moisture Treatment Whole Tartary Buckwheat Flour on Processing Characteristics, Organoleptic Quality, and Flavor of Noodles, in the Journal: Foods 2022, 11, x FOR PEER REVIEW of /2022/
• what: These are the main reasons why tartary buckwheat is considered to have a high nutritional value and to promote health. The primary reason for the increase in water absorption was starch gelatinization during the heat-moisture treatment.
• how: The results . . .
  

   

  

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